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The microencapsulation of essential oils can provide their evaporation and   oxidation protection, flavor retention or/and masking of unpleasant taste.   The microencapsulation process involves emulsions preparation and drying of   the obtained emulsion droplets. The aim of this study is the determination   of optimal conditions for preparation of the stable O/W emulsions containing   juniper berry essential oil with minimal droplet size, as a preparatory   stage for microcapsule formation. As the first step for pre-emulsions   preparation, homogenization at 10000 rpm for 5 min. was chosen, which gave   emulsions with droplet size between 1.82 and 2.51?m, depending on   concentrations of the surfactant (Tween 20) and encapsulated essential oil.   The second step was ultrasound emulsification during 5 minutes at a   frequency of 99%, using pulsed 10:10 s (ON/OFF) ultrasound treatment, which   was chosen as an optimal, creating emulsions of droplet sizes of 320 nm in   diameter (for 5% essential oil and 1% Tween 20). The addition of wall   material changed the size and stability of emulsions, which depends on type   of biopolymer and its surface competition with used surfactant. The   maltodextrin (MD), gum arabic (GA) and their mixture in equal ratio were   used. GA emulsions can be singled out as the most stable without used   surfactant, with D4,3 = 1.11 ? 0.003 ?m. Using MD as a wall material   requires addition of surfactant (1% w/v) to form stable emulsions. The   mixture of MD/GA can be used with or without surfactant. The addition of   Tween 20 (1% w/v) decreases droplet size from 14.86 to 0.99 ?m, while   utilization of the ultrasound contributes to the droplet size decrease and   emulsions stability.

Determination of optimal ultrasound conditions for preparation of O/W emulsions with encapsulated juniper berry essential oil (Juniperus communis L.)